%A AZZIKRIA  RENI SHAUMA 
%T PENGARUH ASAM ASETAT DAN JAHE MERAH (Zingiber officinale var.
Rubrum) TERHADAP KADAR GARAM DAN KADAR AIR
TELUR ASIN AYAM RAS
%X Penelitian ini bertujuan untuk mengetahui pengaruh asam asetat dan jahe merah
(Zingiber officinale var. Rubrum) terhadap kadar garam dan kadar air telur asin
ayam ras. Penelitian ini dilaksanakan pada 31 Oktober-17 November 2024,
proses pembuatan, penyimpanan, dan pengukuran kadar garam bertempat di
Bataranila, Kecamatan Natar, Kabupaten Lampung Selatan. Sedangkan,
pengukuran peubah kadar air dilaksanakan di Laboratorium Nutrisi dan Makanan
Ternak, Jurusan Peternakan, Fakultas Pertanian, Universitas Lampung. Penelitian
ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 5
ulangan. Perlakuan yang diberikan yaitu P0 : Kontrol (telur direndam dengan
larutan garam 20%); P1 : Pretreatment dengan larutan asam asetat 0,5%; larutan
garam 20%; P2 : Perendaman dengan larutan garam 20 % + jahe merah 20%
(b/v); dan P3 : Pretreatment dengan larutan asam asetat 0,5 %; larutan garam 20
% + jahe merah 20% (b/v). Penelitian ini menggunakan 220 butir telur yang
disimpan selama 14 hari. Peubah yang diamati adalah kadar garam albumen,
kadar air albumen, dan kadar air yolk. Data yang diperoleh dianalisis
menggunakan analisis ragam pada taraf nyata 5% dan apabila pengamatan
menunjukkan hasil yang berbeda nyata, maka dilakukan uji lanjut Beda Nyata
Terkecil (BNT). Hasil penelitian menunjukkan bahwa pre-treatment
menggunakan asam asetat (P1), penambahan jahe merah (P2), serta kombinasi
perlakuan pre-treatment menggunakan asam asetat dan penambahan jahe merah
(P3) berpengaruh nyata (P<0,05) terhadap kadar garam albumen. Namun, tidak
berpengaruh nyata (P>0,05) terhadap kadar air albumen dan yolk telur asin.
Kata kunci : Asam asetat, jahe merah, kadar garam albumen,
kadar air albumen, kadar air yolk, telur asin

This study aims to determine the effect of acetic acid and red ginger (Zingiber
officinale var. Rubrum) on salt content and moisture content of salted eggs of
layer chickens. This research was conducted from October 31 to November 17,
2024, the process of making, storing, and measuring salt content took place in
Bataranila, Natar District, South Lampung Regency. Meanwhile, the
measurement of moisture content variables was carried out at the Animal
Nutrition and Food Laboratory, Department of Animal Husbandry, Faculty of
Agriculture, University of Lampung. This study used a completely randomized
design (CRD) with 4 treatments and 5 replicates. The treatment given was P0:
Control (eggs soaked with 20% salt solution); P1: Pretreatment with 0.5% acetic
acid solution; 20% salt solution; P2: Soaking with 20% salt solution + 20% red
ginger (b/v); and P3: Pretreatment with 0.5% acetic acid solution; 20% salt
solution + 20% red ginger (b/v). This study used 220 eggs stored for 14 days.
The observed variables were albumen salt content, albumen moisture content, and
yolk moisture content. The data obtained were analyzed using analysis of
variance at a real level of 5% and if the observations showed significantly
different results, then further tests of the Least Significant Difference (LSD) were
carried out. The results showed that pre-treatment using acetic acid (P1), the
addition of red ginger (P2), and the combination of pre-treatment using acetic acid
and the addition of red ginger (P3) had a significant effect (P<0.05) on albumen
salt content. However, there was no significant effect (P>0.05) on the moisture
content of albumen and yolk of salted eggs.
Keywords : Acetic acid, red ginger, albumen salt content, albumen
moisture content, yolk moisture content, salted egg
%D 2025
%C UNIVERSITAS LAMPUNG
%R 2114141007
%I FAKULTAS PERTANIAN
%L eprints87099